Slow-Cooked Pork Meatball & Risoni Bake
with Pesto & Flaked Almonds
Our Slow Cook recipes are perfect for those cold nights - switch on your oven and get ready to cook low and slow to pack maximum flavour. The beauty of this slow-cooked recipe is that it requires minimal prep, with most of the magic happening in the oven. Simply roll and sear the meatballs before popping them in the oven; add the risoni and make it saucy towards the end and dinner is done!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
pork mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
garlic & herb seasoning
2 clove
garlic
1 sachet
chicken-style stock powder
1 packet
risoni
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 bag
silverbeet
1 packet
light cooking cream
(Contains: Milk;)
1 packet
basil pesto
(Contains: Milk;)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1
egg
(Contains: Eggs;)
½ tbs
plain flour
(Contains: Gluten, Wheat;)
2 cup
water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. • In a medium bowl, combine pork mince, fine breadcrumbs, garlic & herb seasoning, the egg and a pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate. • In a large ovenproof saucepan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned, 5-7 minutes (cook in batches if your pan is getting crowded). Transfer to a second plate.
• Meanwhile, finely chop garlic. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook the plain flour and garlic until fragrant, 1 minute. • Stir in chicken-style stock powder and the water. Season, then bring to the boil. Return meatballs to pan. Cover with a lid (or cover tightly with foil), then transfer to oven. • Bake until meatballs are tender, 25-30 minutes.
TIP: If you don’t have an ovenproof saucepan, transfer the mixture to a baking dish instead!
• Remove pan from oven. Remove lid or foil, then stir in risoni until combined. • Cover again, then return to oven to continue baking until liquid is almost absorbed, 25-30 minutes. • Meanwhile, roughly chop silverbeet. • Remove pan from oven. Stir in light cooking cream, the butter, silverbeet and a splash of water. Return to oven, uncovered. Bake until risoni is ‘al dente’, a further 10 minutes.
TIP: 'Al dente' risoni is cooked through but still slightly firm in the centre.
• Remove pork meatball and risoni bake from oven. Season with salt and pepper. Divide between bowls. • Top with basil pesto. • Sprinkle with flaked almonds to serve. Enjoy!
